Description
Enjoy these delicious chicken fajitas with fresh vegetables and your favorite toppings.
Ingredients
Scale
- 3 tbsp lime juice
- 2 tbsp fajita spice
- 1 tbsp gluten free soy sauce or tamari
- 2 large boneless, skinless chicken breasts, cut in half horizontally
- 2 tbsp cooking oil (olive oil, vegetable oil, avocado oil)
- 1 large white onion, thinly sliced
- 3 bell peppers, thinly sliced (any color)
- 8–12 gluten free flour tortillas
- fresh cilantro
- lime wedges
- avocado
Instructions
- Marinate: Combine lime juice, fajita spice mix, and soy sauce in a large bowl or zip-lock bag. Add the chicken and mix until fully coated in marinade. Cover or seal the chicken and let marinate for at least 30 minutes and up to 6 hours. If marinating longer than 30 minutes, place in the fridge until needed.
- Pan Prep: Warm a large pan or cast-iron skillet over a medium-high heat. Add enough oil to lightly coat the pan.
- Cook Chicken: When the oil is hot, add chicken. Let the excess marinate drip back into the bag or bowl – save to use later. Cook about 5-7 minutes then flip over and cook another 5-6 minutes, searing each side until golden brown. Internal temp should be 165°F/74°C measured at the thickest part instant-read thermometer. Remove the chicken from the pan and set aside on a plate, cover with foil to keep warm and let it rest while you cook the veggies.
- Sauté Vegetables: Add more oil to the pan if needed and warm over a medium-high heat. Add the sliced onion and peppers along with the leftover marinade and sauté, about 5-7 minutes or until the vegetables have softened somewhat but still have a bite to them. Turn off the heat.
- Combine: Cut the chicken into stripes then add back to the skillet along with any liquids that may have seeped out of the chicken while it was resting. Toss everything together.
- Serve: Pile onto warm tortillas along with your favorite fajita toppings: cilantro, avocado, sour cream, cheese, etc and enjoy. Serving amounts will vary depending on how large your tortillas are and how full your tacos are, but you should be able to fill about 8-12 tortillas.
- Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days.
Notes
- For best flavor, marinate the chicken longer if possible.
- Vegetable options can include zucchini or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg